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Tom Som is a soup with a complex range of flavors, as you can see the ingredient list is diverse and exotic. The final result is unique, and not a flavor that is an instant hit with everyone. We always feel that Tom Som is somewhat of an acquired taste. It should be first "sour", second "sweet" and third "salty". Use good quality wild salmon if possible, but other fish such as cod or halibut will work fine.

Method for Salmon in Spiced Tamarind Soup, 'Tom Som Pla Salmon'

Using a mortar and pestle, pound all ingredients for chile paste to form a fine paste. Heat the oil in a saucepan, add chile paste, and saute until fragrant. Remove from heat. Put water or chicken stock into a pot, bring to a boil. Add chile paste, stir well, and the rest of the ingredients except for the fried onion. Return to a boil and simmer 1 minute. Ladle into a bowl and serve with warm jasmine rice.

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Delicious soup base. Unfortunately there was WAY too much ginger called for in this soup. It started to overpower every flavor when I served it. Next time, do not add any extra ginger other than what is called for in the chili base. Eliminate the 2 tablespoons of matchstick ginger.

GARY

Ruth

Delicious soup base. Unfortunately there was WAY too much ginger called for in this soup. It started to overpower every flavor when I served it. Next time, do not add any extra ginger other than what is called for in the chili base. Eliminate the 2 tablespoons of matchstick ginger.